FLOATING ISLAND

Ingredients

• 3 count Egg yolks
• 1/4 cup Granulated sugar
• 1 pint Whole milk
• 3 count Egg whites
• 1 teaspoon Vanilla extract (Or bitter almond extract, to taste.)
• as needed Jelly or candied fruit (For garnish.)

Instructions

1. 1In a bowl, lightly beat the egg yolks with 1/4 cup of sugar until pale and combined. In a saucepan, scald the milk over medium heat, bringing it just to a simmer. This should take about 5 minutes.
2. 2In a separate clean bowl, beat the egg whites until stiff peaks form. This should take about 5 minutes.
3. 3Gently drop spoonfuls of the beaten egg whites into the simmering milk, one at a time. Cook for about 1 minute per side, or until the whites are set and lightly puffed. Remove the cooked whites with a slotted spoon and place them on a platter.
4. 4Gradually pour the hot milk over the beaten egg yolks, whisking constantly to prevent the yolks from scrambling. Once thoroughly mixed, return the custard to the saucepan and cook over low heat, stirring constantly, until it begins to thicken, about 2-3 minutes. Do not boil.
5. 5Remove the custard from the heat and let it cool slightly. Stir in the vanilla extract (or bitter almond extract). Pour the custard into a deep glass dish. Arrange the cooked meringue whites on top of the custard. Garnish with jelly or candied fruit. Chill in the refrigerator for at least 30 minutes before serving.